virgil's tenderloin tips
This recipe is one that my DAD made for a special occasion. It was one of his best on the menu. I have made this, but it didn't turn out like DAD,S.
prep time
15 Min
cook time
15 Min
method
---
yield
Serves 2
Ingredients
- 8 ounces beef tenderloin, cut into 1" cubes
- 1 cup burgundy divided
- 1 tablespoon olive oil, extra virgin
- 4 ounces button mushrooms, thinly sliced
- 1 small onion thinly sliced
- 1 teaspoon french seasoning
- 1 tablespoon cornstarch
- 1/2 cup beef stock
- 1/4 -1/2 teaspoon salt to taste
- 1/4 - 1/2 teaspoon ground pepper to taste
How To Make virgil's tenderloin tips
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Step 1Marinate the beef for 1 hour in 1/3 cup of the wine.
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Step 2Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until golden about 5 - 7 minutes.
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Step 3Add the beef and remaining wine and cook until the wine has reduced by half.
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Step 4In a bowl combine the French seasoning, cornstarch, beef stock, salt and pepper and stir vigorously to blend. Reduce heat to medium - low and pour slowly into the pan, stirring frequently until sauce thickens about 2 -3 minutes.
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Step 5Serve with mashed potatoes and a salad.
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